Food The Bite:

EyeSwoon Unplugged: Strawberry Burrata Salad

EyeSwoon Unplugged: Strawberry Burrata Salad
EyeSwoon Unplugged: Strawberry Burrata Salad

Warm weather cooking at its core is about simplicity. Seeing what’s available at the market and just playing and riffing — balancing flavor and opposing texture. 
There are certain tenets I follow when I create a dish — I look for these 6 things….

Something seasonal
Something spicy & sweet
Something tangy or briny
Something textural
Something fresh and vibrant
And always an allium

Follow these principles on just about any dish and I promise you will find flavor success! You can find the recipe, along with my complete Mytheresa.com look, below.

EyeSwoon Unplugged: Strawberry Burrata Salad
EyeSwoon Unplugged: Strawberry Burrata Salad

Strawberry Burrata Salad

Athena Calderone

Ingredients

1 Meyer lemon, sliced paper thin 

1/2 Lime, sliced paper thin 

Burrata

1 Pint Strawberries, halved 

Pistachios, roughly chopped

Chive blossoms and fresh dill, for serving 

 

Pickled Shallots

3 medium shallots, thinly sliced

1⁄3 cup white wine vinegar

1 1⁄2 tablespoons sugar

1 1⁄2 teaspoons kosher salt

1⁄2 serrano chile, minced (optional)

 

Chutney 

1 Serrano chili, sliced thin (optional)

½ bulb Fennel, diced 

Fresh dill, roughly chopped 

Lime juice from 1-2 limes 

Olive oil 

Flaky sea salt

Teaspoon honey 

Teaspoon of capers

Method

Place the shallot slices in a small bowl. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt, and chile (if using) to a simmer, swirling the pan to help the sugar dissolve. Pour the pickling liquid over the shallots and let them cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Combine chutney ingredients. Combine strawberries and chutney, allowing the strawberries to macerate before plating. 

Place lemon and lime slices on a platter, tear burrata haphazardly on top. Spoon strawberry-chutney mixture over burrata. 

Dollop pickled shallots on top. Sprinkle flaky sea salt and fresh cracked pepper.  Sprinkle chopped pistachios and torn fresh dill and chive blossoms on top!  

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